2 cups all-purpose flour
1 Tablespoon baking powder
1 Tablespoon granulated sugar
1 teaspoon salt
6 Tablespoons unsalted butter very cold (grated)
¾ cup whole milk, buttermilk or 2% milk will also work

2 cup s all-purpose flour 1 Tablespoon baking powder 1 Tablespoon granulated sugar 1 teaspoon salt 6 Tablespoons unsalted butter very cold (grated)

Preheat oven to 425F and line a cookie sheet with nonstick parchment paper. Set aside.
Combine dry ingredients in large bowl
Cut butter into your flour mixture using a pastry cutter or (preferred) use a box grater to shred the butter into small pieces and then add to the flour mixture and stir. Cut the butter or combine the grated butter until the mixture resembles coarse crumbs.
Add milk, use a wooden spoon or spatula to stir until combined (don't over-work the dough).
Transfer your biscuit dough to a well-floured surface and use your hands to gently work the dough together. If the dough is too sticky, add flour until it is manageable.
Roll dough out to 1" thick, use cup or mason jar ring to cut biscuits out.
Bake for 12 minutes or until tops are beginning to just turn lightly golden brown. Brush tops with butter